So. We’ve come full circle.
No, no. In the words of my 10th grade Theology teacher, “let me begin again.”
We’ve come back to severe training mode in the Lewis household as His Lordship is gearing up for Ironman New York (which takes place mostly in New Jersey and should be called Ironman New Jersey, but that’s a different story). Ergo, we are now back to our Friday pasta nights. Also, we have race(s) this weekend. Some of us more than others (whoops).
Although the following recipe airs the essence of springtime, I find it to be quite lovely in the heat of summer. So, enjoy. And also join me in my protest for the renaming of the Ironman National Championships (come on, it’s new, and it can be renamed).
(I’m sorry for the continual use of parentheses. But not really.)
Pasta with Peas/Mint/Goat Cheese
1 lb short-cut pasta (such as pipe rigate or mezze penne)
2 shallots, cut into ciseler (finely minced)
1 box frozen peas
½ cup mint, roughly chopped
8 oz. fresh goat cheese or chevre, crumbled
Extra-Virgin Olive Oil
1. Bring a large pot of salted water to a boil. Cook pasta according to directions.
2. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add shallots, cook until tender. Add peas, season to taste.
3. When pasta has finished cooking, drain and transfer to skillet with shallots. Combine with mint and goat cheese, and toss together. Season with salt, pepper, and drizzle of more olive oil. Serve!